Creamy Smoked Salmon Pasta with Dill
4

Serves 4 to 6

Paired with a fresh green salad, this pasta makes a meal in less than 20 minutes. Feel free to substitute grilled wild caught salmon, available fresh in the summer months.

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    Ingredients: 
    • 10 ounces dried linguine
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon butter
    • 1 shallot, finely chopped
    • 1/2 cup dry white wine (or 2 tablespoons lemon juice in 1/4 cup water)
    • 3/4 cup half and half
    • 1 cup frozen peas
    • 1 (4 ounce) package smoked salmon, cut into thin strips
    • 1/4 cup finely chopped fresh dill
    • Salt and pepper to taste
    • Lemon wedges
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    Method: 

    Cook pasta according to package directions. While pasta is cooking, heat oil and butter in a large sauté pan over medium high heat. Sauté shallots 2 to 3 minutes until softened. Add white wine and simmer until reduced by half, another 2 to 3 minutes. Reduce heat, add half and half and peas and gently simmer 2 to 3 minutes more before adding salmon and dill. Heat through and let sauce thicken slightly. Drain pasta and toss in pan with sauce to coat. Season with salt and pepper and a squeeze of fresh lemon juice. Serve immediately.

    Nutritional Info: 
    Per Serving:370 calories (100 from fat), 11g total fat, 4.5g saturated fat, 25mg cholesterol, 460mg sodium, 48g carbohydrate (2g dietary fiber, 4g sugar), 14g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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